Eggplant Bulgur Pilaf Recipe

Ingredients:

For: 5 People

Prep: 10 Min

Cook: 20 Min

Steps:

1. Peel the eggplants and cut them into cubes and larger than the backgammon membrane. Soak in a deep bowl for 1/2 hour in water to which you have added 1 teaspoon of salt and 1 teaspoon of baking soda.

   
2. Finely chop the onion and garlic. In the meantime, drain the black water of the eggplants and put them back into the water in the same way. Do this a few more times until the water comes out clear.

   
3. Peel the tomatoes and cut them into small cubes. Clean the seeds of the capia peppers and chop them in the size of a backgammon membrane.

   
4. Fry the eggplants from the water from the water, fry with paper towels and fry until golden yellow color in deep oils, and put on paper towels.

   
5. Heat oil and butter in a spreading rice pot. Add onions, garlic and peppers to the pan and sauté until soft. Add the chopped tomatoes and turn 1-2 rounds together. Add the washed bulgur and sauté for 10 minutes together.

   
6. Add 1,5 to 1.5 hot broth or drinking water and cook on low heat until the water is pulled.
7. Turn off the heat when the rice absorbs its water. Turn it upside down and let the excess steam escape. Add the fried aubergines to the rice and mix without crushing.

   
8. Close the lid of the pan and let it rest for 10-15 minutes. In addition to meat and chicken dishes, serve with herbal yogurt sauce. Enjoy your meal!

   
9. Note: You can chop the dill for yogurt sauce and add a bowl of garlic yogurt or try different herbs to suit your taste.
10. Menu Recommendation: İzmir garbage skewers, eggplant bulgur pilaf, dry teded, artichoke with olive oil

Pilaf Olive Oil Based Vegetarian